How is the pulp from fully ripe, brown Honey Locust pods often described?
Answer
Sweetish-sour, comparable to Carob
When discussing the pulp surrounding the seeds of the Honey Locust (*Gleditsia triacanthos*), foragers often note variability in quality. However, the pulp from fully ripe, brown pods is frequently reported as having a sweetish-sour flavor profile. This specific taste characteristic often leads to a comparison with the flavor profile and texture experienced when consuming Carob.
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HONEY LOCUST SEED PODS! Did you know that they are edible ...
Honey locust fruit taste like gooseberry jam (Gleditsia triacanthos)
Related Questions
To which separate genera do Honey Locust and Black Locust belong?How is the pulp from fully ripe, brown Honey Locust pods often described?Which part of the Black Locust (Robinia pseudoacacia) is most commonly discussed as an edible spring treat?What is a necessary step after extracting and soaking Honey Locust seeds before consumption?What component of the Honey Locust pod should typically be discarded due to its chemical composition?What actionable tip is suggested for foragers testing the pulp from a specific Honey Locust tree?Which part of the Black Locust (Robinia pseudoacacia) is specifically noted as being toxic to horses?What is the characteristic leaf structure of the Honey Locust (Gleditsia triacanthos) used for differentiation?Besides being a sweetener, what is the potential culinary application for milled Honey Locust powder from ripe pods?Why must foragers be extremely cautious regarding airborne dust when processing Honey Locust seeds or pods into flour?